This Is What a Nutritionist Eats for Dinner

Kelly LeVeque

Every other week, Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly brings us a new installment in her #FabFourin15 series. Quick and easy #FabFourin15 meals turn off hunger hormones, squelch inflammation, and provide the body with the perfect complete meal of essential nutrients. The Fab Four are protein to up collagen, muscle tone, and metabolism; fat to benefit hormones, skin, and cellular health; fiber for gut microbiome and detoxification; and greens for phytonutrients.

It doesn't get much healthier (or tastier) than this simple salmon bowl. It's low sodium, low carbohydrate, and full of anti-aging benefits. Let's start with the star of this dish: salmon. There's no doubt that salmon is a bona fide superfood. It contains essential omega-3s that aid in lowering blood pressure and cholesterol levels and help fight heart disease. The salmon is placed on a bed of rice—but it isn't quite what you'd expect. The usual white rice has been replaced with sautéed cauliflower rice made with a smooth coconut cream. To top it off, the dish is served with a side of bok choy to deliver a healthy helping of antioxidants.

Watch the video below to make the recipe for yourself.

Photo:

YouTube

Ingredients for salmon:

4 (6-oz.) salmon fillets
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Ingredients for rice:
2 cups uncooked cauliflower rice
3 tbsp. coconut milk or 1 tbsp. coconut crème
2 tbsp. algae oil
1/4 tsp. salt

Ingredients for bok choy:
1 cup green onions, chopped
2 tsp. algae oil
16 cups bok choy, trimmed and cut into 1 1/2­-inch pieces (about 4 lbs.)
1 tbsp. fresh ginger, minced and peeled
2 tbsp. coconut aminos
1/4 tsp. salt

Ingredients for the sauce:
1/3 cup fresh lime juice
1 tsp. seasoned rice vinegar
1/2 tsp. Thai fish sauce
1/2 tsp. red curry paste (such as Thai Kitchen)

Directions

Preheat oven to 425°F. To prepare salmon, sprinkle evenly with 1/2 teaspoon salt. Place salmon skin side up (or remove skin) in the skillet down and sear on medium to high for 2 to 3 minutes. Transfer to oven and bake for 7 to 8 minutes, until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine cauliflower, coconut milk, algae oil, and 1/4 teaspoon salt in a medium fry pan. Stir sauté for 5 to 6 minutes.

To prepare bok choy, heat oil in a large nonstick skillet over medium-­high heat. Add bok choy and ginger; sauté for one minute. Add coconut aminos and 1/4 teaspoon salt; cover and cook for 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with cauliflower rice, bok choy, and sauce.

Join us in two weeks for the next installment of the #FabFourin15, where LeVeque shows us her healthy take on sweet potatoes.

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